When I was working in Hong Kong if we are not having yam cha or roast duck for lunch this Hong Kong Style Fish Fillets in Corn Sauce is what I have.
- 600g fish fillet (best to use is fleshy white fish, I used monk fish)
- 1 cup flour
- 1/2 cup cornstarch
- 1 egg, beaten
- freshly ground black pepper
- oil for deep frying
- In a sauce pan combine together corn, chicken stock and sugar. Bring to a boil and simmer for 15 minutes, if using fresh corn simmer for 30 minutes.
- Mix water and cornstarch together then pour into the sauce pan. Simmer until sauce thickens
- Slowly pour beaten egg into the sauce pan while lightly stirring to form strands.
- Add sesame oil then season with salt.
- Prepare a deep fryer or wok with enough oil for deep frying.
- Season fish fillets with salt and pepper. Set it aside.
- Place and mix together flour and cornstarch in a bowl with cover set aside.
- Place beaten eggs in a shallow dish then dip fish fillets one at a time.
- Place fish fillets inside the bowl with flour mix one or two at a time then cover and shake to coat fish evenly.
- Deep fry fish until cooked then place in a paper lined towel to remove excess oil.
- Pour corn sauce on top then garnish with spring onions then serve.